Cannellini and Escarole Soup

I got this recipe from a cookbook by Jacob Kenedy who is the owner and chef of London's very popular restaurant Bocca di Lupo. It is as simple as apple pie - in fact, simpler - and doesn't take more than a half an hour to make except the cooking time for the beans, of course. It should be made immediately before serving because you don't want the escarole to be overcooked or turn black. 

1 lb. cannellini beans (soaked overnight and cooked in a pot of water with 1 tablespoon salt and 1 tablespoon olive oil brought to a boil and then cooked for three hours over moderately low heat.

2-3 cups of the bean cooking liquid kept in reserve for the soup

One head escarole, cleaned in a waterbath, stems at the root removed and sliced lengthwise into strips

Three cloves of garlic sliced very thin

One pinch of hot red pepper flakes

16 to 20 leaves fresh basil cut in strips lengthwise 

One bunch of chopped flat parsley

2/3 cup extra-virgin olive oil

Take half of the olive oil and heat it up in a large pot. Saute the garlic until it becomes golden at the edges, add the pinch of hot red pepper flakes and the cut up pieces of escarole. Season with a little salt and pepper and saute until wilted. Add the beans and the bean liquid and heat p to the boil. Lower the heat to a simmer and add the parsley and basil and the remaining olive oil. Stir well and serve with slices of toasted bread.